for the salad:

• 3 c. halved cherry or grape tomatoes quarter the tomatoes if they are larger
• 2 large English cucumbers or 8 smaller Persian cucumbers chopped
• 1 large green bell pepper seeded and diced
• 1 large red bell pepper seeded and diced
• 1 c. diced red onion
• 1 c. pitted and roughly chopped Kalamata olives
• ½ c. chopped fresh mint
• ⅓ c. chopped fresh parsley
• ⅓ c. chopped fresh oregano
• 1 8- oz. block of feta diced (or use crumbled feta)

for the salad dressing:

• ½ c. freshly squeezed lemon juice + zest of 1 lemon
• ¼ c. white balsamic vinegar
• ¼ c. extra-virgin olive oil
• 6 medium garlic cloves minced
• 2 tsp. Dijon mustard
• ¼ tsp. kosher salt plus additional sprinkled over the top before serving
• ⅛ tsp. freshly ground black pepper plus additional sprinkled over the top before serving